Gamberoni in Saor
Marinating fried foods, especially fish, in vinegar, onions and other sweet and sour elements is an ancient practice in Venetian cuisine, which takes the name of Saor (literally, ‘flavor’).
An infallible method to preserve fish for a long time, in an age without refrigeration systems and preserves.
A method that allowed the conservation of fish thanks to the combination of two fundamental elements, onion and vinegar.
The vinegar, which gave the acid component, made it possible to keep bacteria away; onion, on the other hand, avoided scurvy due to a lack of vitamin C.
Love to try this but Alan and I are not sure how many ounces a glass is. Any ideas? BJ
Huahua, you are not supposed to convert it in ounces, you are supposed to use a real glass. Simple as that!